Brisket

[larroyo101]

My 2nd time at a 10lb brisket getting better. salt and pepper and a little of Byron's butt rub avg 275 wrapped at 180 pulled @ 202 rested for two hrs. All in all tender and juicy

 

[SmokinEdge]

Looks great from here. I cook in that same temp range which does work well. Nice job.

 

[sandyut]

Looks like a winner to me! nice work!

 

[pushok2018]

That's a nice, tasty lookin brisket!

 

[TNJAKE]

Heck of a job. Nice work bud

 

[smokin peachey]

Heck yeah man looks delicious bud!

 

[JLinza]

Very nice, Looks good.

 

[jcam222]

Looks tasty! I’m a fan of cooking on that 275 range.

 

[912smoker]

Yes sir great color and bark !
Nice job !

 

[cvan]

Looks great! What kind of smoker and what was your wood of choice?

 

[larroyo101]

Looks great! What kind of smoker and what was your wood of choice?

I have chargriller duo with the offset addition and hickory chunks

 

[JLeonard]

Darn good looking brisket.
Jim

 

[SmokinAl]

Good looking brisket!
I moved the thread to the beef section.
I think you will get more views there.
Al

 

[larroyo101]

Good looking brisket!
I moved the thread to the beef section.
I think you will get more views there.
Al

Thanks

 

[SmokyMose]

Looks great!
I have one right now in a chargriller offset running around 260-270.
I hope it looks as good as yours...

 

[larroyo101]

Looks great!
I have one right now in a chargriller offset running around 260-270.
I hope it looks as good as yours...

Good luck post pictures

 

[tallbm]

My 2nd time at a 10lb brisket getting better. salt and pepper and a little of Byron's butt rub avg 275 wrapped at 180 pulled @ 202 rested for two hrs. All in all tender and juicy View attachment 513938 View attachment 513939 View attachment 513940 View attachment 513942

Hi there and welcome!

By the looks of your trim job and your results it seems you have done some studying up on smoking a brisket and are executing it well :D

Just remember that a brisket is done when it is tender all over rather than by time or temp alone. Temp will tell you when to check for tenderness.
Best place to temp probe a brisket is the thickest yet center most spot of the FLAT muscle. A brisket will fool you easily on temp so you have stab all over to test tenderness and when it goes in ALL OVER without resistance it is tender. I use a wooden kabob skewers and I personally start checking at 200F internal temp (IT) of the meat. With a prime brisket I'll check at 198F IT.

Keep it up and great job man! :D

 

[larroyo101]

Hi there and welcome!

By the looks of your trim job and your results it seems you have done some studying up on smoking a brisket and are executing it well :D

Just remember that a brisket is done when it is tender all over rather than by time or temp alone. Temp will tell you when to check for tenderness.
Best place to temp probe a brisket is the thickest yet center most spot of the FLAT muscle. A brisket will fool you easily on temp so you have stab all over to test tenderness and when it goes in ALL OVER without resistance it is tender. I use a wooden kabob skewers and I personally start checking at 200F internal temp (IT) of the meat. With a prime brisket I'll check at 198F IT.

Keep it up and great job man! :D

Thanks for the tip. Those numbers were just to put in my bbq journal for reference yes I have done alot studying here on SMF. So thanks to all members on this forum for all the posts, tips , recipes.